Roasted Pineapple Habanero Chile Salsa Recipes

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PINEAPPLE-GINGER-HABANERO SALSA

Provided by Bobby Flay

Categories     condiment

Time 10m

Yield 4 cups

Number Of Ingredients 9



Pineapple-Ginger-Habanero Salsa image

Steps:

  • Toss the ginger, green onions, lime juice, red onions, pineapple, chile and oil in large bowl. Season with salt and pepper. Serve on tortilla or plantain chips.

2 teaspoons grated ginger
2 green onions, thinly sliced
Juice of 1 lime
1 small red onion, finely diced
1 pineapple, sliced and grilled or roasted until just tender, diced
1/2 to 1 habanero chile, minced
Splash canola oil
Kosher salt and freshly ground black pepper
Corn tortilla or plantain chips, for serving

SALSA DE PIñA ASADA CON HABANERO: ROASTED PINEAPPLE SALSA

Provided by Roberto Santibañez

Categories     Sauce     Roast     Vegetarian     Quick & Easy     Cinco de Mayo     Pineapple     Healthy     Vegan     Party     Cilantro     Chile Pepper

Yield Makes 2 1/2 cups

Number Of Ingredients 7



Salsa de Piña Asada con Habanero: Roasted Pineapple Salsa image

Steps:

  • Set the oven to broil (alternatively, you can preheat the oven to 500°F) and preheat, or heat a lightly oiled grill pan over medium heat. If you're using the oven broiler, position the rack 8 inches from the heat source.
  • Brush the pineapple slices with some of the oil and roast or grill them until they're browned on both sides and tender, 5 to 6 minutes a side on the grill pan, or 8 minutes a side under the broiler. Let them cool to room temperature.
  • Dice the pineapple (about 1/8 inch), discarding the core, and mix it in a bowl with the remaining ingredients. Season to taste with additional lime juice and salt.
  • This salsa keeps in the refrigerator for up to one day.

4 (1/2-inch-thick) round slices fresh pineapple (1/2 pineapple)
1/4 cup mild olive oil or vegetable oil
1 medium red onion, finely chopped (1 cup)
1/2 cup chopped cilantro
1/4 cup freshly squeezed lime juice, or more to taste
2 fresh habanero chiles, minced, including seeds
1/2 teaspoon fine salt, or 1 teaspoon kosher salt

ROASTED PINEAPPLE AND PEPPER SALSA

Provided by Guy Fieri

Categories     appetizer

Time 1h12m

Yield about 2 1/2 cups

Number Of Ingredients 10



Roasted Pineapple and Pepper Salsa image

Steps:

  • Heat grill or grill pan to high.
  • Place pineapple and mango on grill for 30 seconds to 1 minute or until desired grill marks are achieved. Let cool and dice.
  • In a medium mixing bowl combine honey, lime juice, cilantro and season, to taste, with salt. Add remaining ingredients and toss. Let sit for 1 hour before serving.

1/2 pineapple, cored, peeled and cut into 1/4-inch slices
1 mango, deseeded and cut into 1/4-inch pieces
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon chopped cilantro leaves
Salt
1/2 jalapeno, seeded, minced
1/2 red onion, diced
1/2 Anaheim chile, roasted, seeded and diced
1/2 red bell pepper, roasted, seeded and diced

ROASTED PINEAPPLE

Take a trip to the tropics for dessert with this delicious roasted pineapple recipe. This great recipe is courtesy of "The Martha Stewart Show" TV kitchen.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5



Roasted Pineapple image

Steps:

  • Preheat the oven to 450 degrees. Line a baking sheet with a nonstick baking mat or parchment paper.
  • Slice pineapple crosswise into 1/4-inch slices, and place in a single layer on the baking sheet. Squeeze lime juice over pineapple slices. Combine the sugar, salt, and chili powder in a shallow dish. Coat each pineapple slice on both sides with sugar mixture and return to the baking sheet. Transfer pineapple slices to oven, and roast until very soft and beginning to brown, about 15 minutes.
  • Serve warm or at room temperature.

1 large pineapple, peeled and cored but left whole
1 lime, halved
1/4 cup turbinado sugar
2 teaspoons coarse salt
1/2 teaspoon chili powder

ROASTED PINEAPPLE-HABANERO CHILE SALSA

Provided by Mark Miller

Categories     Sauce     Side     Pineapple     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield makes 3 1/2 cups

Number Of Ingredients 5



Roasted Pineapple-Habanero Chile Salsa image

Steps:

  • In a large, heavy nonstick dry skillet, cook the pineapple slices (in batches, if necessary) over low heat until caramelized, 6 to 7 minutes per side. (It is important to cook the pineapples on low heat so the sugars in the fruit develop deep flavor, without any burning.) Remove from the heat and cut the pineapple into 1/8-inch dice.
  • In a large bowl, mix the diced pineapple with the chile, bell pepper, cilantro, and lime juice. Serve immediately for the freshest flavor, but you can make this salsa 1 to 3 hours ahead.

1 pineapple (about 3 1/2 pounds), peeled, cored, and cut into 1/4-inch-thick rings
1 orange or red habanero chile, dry-roasted, seeded, and minced (page 154)
1 sweet red bell pepper, cored, seeded, and cut into 1/8-inch dice
1 tablespoon finely chopped fresh cilantro leaves
1 tablespoon fresh lime juice

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